高产类胡萝卜素酵母菌的诱变选育  

Mutation Breeding of Yeast with High Carotenoids Production

作　　者：刘冬[1] 王盼亮 蒿洪欣[1] 杨清香[1,2] 

机构地区：[1]河南师范大学生命科学学院,河南新乡453007 [2]河南省高校资源微生物与功能分子重点实验室,河南新乡453007

出　　处：《食品研究与开发》2015年第20期156-160,共5页Food Research and Development

基　　金：国家自然科学基金资助(NSFC 21277041);河南省高校科技创新团队资助(13IRTSTHN009)

摘　　要：从12株红酵母菌中筛选得到一株生物量和类胡萝卜素产量较高的菌株KC 8,以KC 8为出发菌株,依次经ARTP诱变、亚硝酸钠诱变、紫外诱变、紫外-亚硝酸钠复合诱变,再进行一轮ARTP诱变。测得KC 8类胡萝卜素产量为8.67 mg/L,26 S r DNA测序表明,该菌株与胶红酵母(Rhodotorula mucilaginosa)100%相似性;最终从1 000株诱变存活菌株中筛选得到高产类胡萝卜素突变菌株K 4,产量为15.14 mg/L,为出发菌株的1.75倍,经高效液相色谱(HPLC)分析表明该菌株所产类胡萝卜素的主要成分为β-胡萝卜素。One yeast strain （KC 8） from 12 was selected and identified due to relatively high biomass and high production of carotenoids （8.67 mg/L）. Sequence of 26 S rDNA indicated that KC 8 had 100%identity with Rhodotorula mucilaginosa. Using KC 8 as a starting strain, a series of mutation methods, ARTP, NaNO2, UV light, combination of NaNO2 and UV light were applied to increase the carotenoids production. Finally, K 4 was obtained from 1 000 strains of screening. The yield of carotenoids by K 4 was 15.14 mg/L , which was 1.75 times of the starting strain, KC 8. High performance liquid chromatography （HPLC） analysis indicated that the main component of carotenoids wasβ-carotene.

关 键 词：红酵母 类胡萝卜素 鉴定 诱变 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]